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Preparation

Scatter bread on a rimmed baking sheet in a single layer. Let stand at room temperature to slightly dry out, about 2 hours.

Working in batches, cook collards and kale separately in a large pot of boiling salted water until slightly softened, about 3 minutes per batch. Rinse to cool. Squeeze out excess water; roughly chop. Set aside.

Heat 1/4 cup oil in a large heavy pot over medium heat. Add carrots, celery, and leek; stir often until softened, 8-10 minutes.

Add garlic and red pepper flakes. Cook, stirring until fragrant, about 1 minute. Add tomatoes, crushing with your hands as you add them. Cook, stirring frequently, until liquid is evaporated and tomatoes begin to stick to the bottom of the pot, 10-15 minutes.

Add broth, beans, thyme, marjoram, bay leaf, and reserved greens; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors meld and soup thickens slightly, 40-50 minutes. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing. Store bread airtight at room temperature.

Just before serving, gently stir bread and 1/4 cup oil into soup. Divide among bowls, top with Parmesan, and drizzle with oil.

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Recent Reviews

Was tempted to add sausage so I'd get buy-in from my husband but opted not to and am glad I skipped it -- though it'd be good in there. I doubled the carrots & celery and added half a small onion and a large shallot because I didn't have a leek. I added a big bag of Trader Joe's Power Greens (removed the large ribs) after the veggies had softened and cooked them down for several minutes before adding a can of crushed tomatoes and only 4 cups of stock, as we prefer more of a stew consistency. I toasted the bread cubes and used them as topping with a sprinkling of Parm. My husband went back for seconds of a meal with no meat in it and said several times how much he liked it and that it didn't NEED meat in it to be good. YAY!!! I made this when pressed for time, so the simmering time was cut down by quite a bit. I'm anxious for the leftovers, as I know they'll be even better. Another meatless dinner goes into rotation!

carisante1 from Manhattan Beach, CA /

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Delicious. I also did not pre-cook the greens, and I'm glad I didn't. I added Hot Italian Sausage, and it melded well but would have been good without too.

tabpp from Alexandria, VA /

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Oops, missed making the fork ranking in my review.

marthabill from Tallahassee, Fl /

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Delicious, will definitely make again. Following the suggestions of some reviewers, I did not par boil the greens and, so they would not get mushy, added them in the last 15 minutes of cooking. For my taste, this did not work as the greens, especially the collards, were too chewy. I ended up cooking the stew an additional 30+ minutes. Next time I will put the greens in when the broth is added. I also added the beans in the last 15 minutes of cooking which was fine as they were canned. Absolutely include sourdough croutons which add a nice flavor.

marthabill from Tallahassee, Fl /

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This was AMAZING!! I used spinach instead of the other greens called for this. It was a snowy and rainy day and this felt so comforting to eat. I would make this again, for sure.